This Gluten-free Bobotie recipe is:

  • Heart-friendly
  • Diabetic-friendly (use lite chutney)
  • Fibre-rich
  • Wheat-free
  • Gluten-free

HOW TO MAKE GLUTEN-FREE BOBOTIE

Meat mixture:

  • 30 ml (2 tbsp) coconut oil
  • 1 medium or large onion, coarsely chopped
  • 500 g lean beef mince
  • 10 ml (2 tsp) freshly crushed garlic
  • 60 ml (¼ cup) raisins
  • 10 ml (2 tsp) mild curry powder
  • 10 ml (2 tsp) ground cumin (also called jeera)
  • 1 ml (¼ tsp) turmeric (also called borrie)
  • 2,5 ml (½ tsp) himalayan pink salt
  • 45 ml (3 tbsp) mild hold made chutney
  • milled black pepper to taste
  • 15 ml – 20 ml (3 tsp – 4 tsp) finely grated lemon rind

Step 1: Heat oil in a pot. Sauté onion.

Step 2: Add meat and fry.

Step 3: Add, garlic, raisins, curry powder, cumin, turmeric and salt. Sauté for 2 minutes.

Step 4: Stir in chutney. Generously season with black pepper.

Step 5: Spoon into greased ovenproof round dish round: (25 cm – 26 cm in diameter) or rectangular dish (20 cm x 28 cm) with sides about 5 cm high. Roughly smooth the surface. Sprinkle with grated lemon rind.

Savoury custard topping:

  • 190 ml (¾ cup) low-fat milk
  • 3 extra large eggs
  • 1 ml (¼ tsp) salt
  • milled black pepper to taste
  • just a pinch of nutmeg
  • a few dried bay leaves or fresh lemon leaves

Step 1: Beat milk, eggs, salt, black pepper and nutmeg together. Pour over meat mixture.

Step 2: Tuck bay or lemon leaves into meat.

Step 3: Bake (uncovered) in preheated oven at 190ºC for 30 – 35 minutes, or until custard in the centre has just set. Serve hot.

Serves 6.